The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1887-03-04
HOW TO WASH DISHES.
a Topic in Which Every Housekeeper
or Ought to BE, Interested,

A Topic in Which Every Housekeeper Is,
or Ought to BE, Interested.
The requisites for dish-washing are a
large dish-pan, a clean dish-cloth,
abundance of clean, soft towels and
plenty of soap and hot water. A dish
pan oval in shape with partition
across one end is very convenient. In
the larger compartment the dishes
may be washed and in the smaller,
rinsed. But dish-pans of this kind we
have never seen in the shops. ANY
timer however could make one, to
order. A dish-cloth with handle is
a great convenience in all weathers,
and saves the hands very much. The
cloth used for washing the tableware
should never be used in washing kitch.
en- utensils. For glass and fine china
a wooden tub or "keeler" is preferred
by experts. Against the soft texture
of the wood the sharp edges of the
glass and the delicate surface of the
china is less likely to be marred than
against the hard texture of the tin
dish-pan. Towels used in wiping glass
should be used for nothing else; they
should be soft and abundant in size
and in number. A large tray is very
handy to drain the dishes on.
There are different modes of pro-
cedure in washing dishes. Where the
family is large very good way is to
wash the glass first, then the silver,
then the china and stone chinaware.
When the family is small the dishes
may be put in the dish-pan, the larger
at the bottom and the smaller at the
top till all are in but the glass. Then
pour hot water into pitcher with soap
in it and let it overflow on to the dishes
till the water is soapy enough. In the
top of the pan have dish large enough
to rinse the glasses in. Wipe the dishes
while they are hot. While .wiping one
batch have the next in the dish-water
soaking and getting hot. The warmer
the water the quicker one may finish
the work. In cold weather it is a good
plan to have the dish-pan on the stove
to keep the water hot. A table may
be drawn up near the stove to put the
dishes on to drain and when wiped.
The kitchen utensils, pots, kettles, pans,
should have water put in them and
be set on the stove as soon as they
have served the present use. Then
they will be readily washed when their
turn comes. Take each one in hand
and finish it and put it away without
second handling. If those who dislike
washing dishes will make it point to
push the work through within GER
tain fixed time, and allow nothing to
interrupt them till the last dish is done,
they will find the task less onerous. A
frequent glance at the clock is no mean
help to one pushing this kind of work.
There are some housekeepers to whom
pouring out the dishwater seems the
signal for sandwiching in all sorts of
little jobs, and thus stretching the
morning dishwashing into the middle of
the day, and the evening task far into
the night. Let all little jobs go till all
dishes are out of the way, and then, if
you will, potter till time to wash
dishes comes again.
Children are often set to washing
dishes because it is a task easily with
in their ability to do. But we think
they should always be assisted, if posi-
BILE, by an adult, or compelled to com
plete the task within a certain limited
time. Fifteen minutes vigorous work
at the dish-pan with child to wipe and
put away will dispose of a great many
dishes, and the child will not become
so disguised and tired of the work. as
where 1t is permitted to drag. Dis
taste for dish-washing is often acquired
by little girls, who, if properly aided
and directed, would like it rather.
If one has a lot of dishes to wash
when she is very tired, sit down and
rest bit before beginning the task.
then push it with all your might and
get through and rest again. There is
no one domestic task that we know Of
that is so tiresome and discouraging as
a prolonged and dragging dish-wash-
ing. Reform it altogether. ~ Z.
Tribune